Optional Toppings: sour cream, guacamole, avocado, diced tomatoes, and jalapeños
Instructions
MARINATE CHICKEN:
In a large ziploc bag combine the halved chicken, lime juice, cilantro, minced chipotle peppers, garlic, seasonings and olive oil mixing it all together. Seal tight and refrigerate for two hours or overnight.
Before cooking the chicken make sure to take the ziploc bag out and place on counter to come to room temperature. This allows the chicken to cook evenly.
In a deep skillet melt two tablespoons each of butter and olive oil over medium to medium high heat. Cook the chicken breasts in batches, not overcrowding the pan. Sear for about 5-6 minutes per side, or until the chicken is no longer pink inside. Once the chicken is cooked through place the cooked chicken on a cutting board to rest.
In the same pan, after the chicken has been cooked, add a tablespoon of olive oil into the skillet and cook the sliced onions. Once the onions are finished cooking remove from the pan.
In a medium bowl toss the rice with minced cilantro, salt and the juice of half a lime.
Once the chicken has set, chop the chicken into bite-sized pieces.
BURRITO BOWLS:
Spoon the cilantro-lime rice into bowls and top with chicken, onions, corn, black beans, shredded cheese, lettuce, pico de gallo, jalapeños, and squeezed lime. You can always customize to your preference… Enjoy!